METHOD OF FRUIT PASTE PREPARATION Russian patent published in 2018 - IPC A23L21/10 A23L21/12 

FIELD: food industry.

SUBSTANCE: invention relates to confectionery and canning branches of the food industry, namely, to the methods of preparing fruit and berry products using alcoholic beverage waste of production. Method for producing a fruit paste is proposed, in which, after kibbling, secondary raw materials – dealcoholized fruit squeezers – are added to fresh fruit, fruit mass is heated to a temperature of 70 °C, kept at this temperature for 10–20 minutes, a 10 mm layer is layed on a baking sheet and dried for 3–5 hours at 65 °C.

EFFECT: invention makes it possible to rationally use alcoholic beverage waste, enrich fruit paste with pectic substances and fiber, reduce the paste drying time, thereby simplifying the technology of producing pastes and reducing heat consumption.

1 cl, 1 tbl, 2 ex